The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1887-07-28
BuTTER MAKING.
Ths Demands Of the Mnrkst--whnt pa,r,

Tbs Demands Of the Market--Whnt Dniry
men Must Do to Keep to the Front. \
Country Gentleman. N n Hsyl;,A
Many OF our dairymen DO not seem L
understand that there Ia great change ID
the butter trade. People now.a.dayu have
acquired q taste for butter freah made.
They want their potatoes and the pasture.
brought as near together IA possible. They
do not want any musty cellara or .usty
looking tubs'to intervene bstwsen tho
making Of butter and its consumption,
Butter should 60 forward With ali the
aroma Of sweetness and freshness Of which
It Ia capable, and system which promotes
tina condition the most and puts the most
Of 1t into the butter 10 the best. Such but.
ter will not linger In the Htorehouse OF the
dealer, but will sell every day and always
ct the top OF the market. & lsslfiS =
Such butter, II properly made, needs
very little working, md Rs q matter Of
fact great deal OF It Is not worked at ali.
II Ia amply washed and sent on to wait.
ing consumers with large per cent. OF
bustefmilk In It. am quite sare that q
great deal Of the ao.called "gilt edged"
butter has ten per cent. Of water ia II,
This makes II alt the better, rs II Is cheesy
and up to the ideal In aroma. Such but.
ter will not stand the test Of trying to
keep It for any length Of time. The OK.
cess OF buttermilk, sweet and aromatic,
when perfectly fresh, will soon become
rancid. 1t Ia plain, then, that common
sense must 40 into the churn and follow
the butter, and butter which 1t 10 designed
to try TO keep must be handled differently,
No distinct processes In tho care O. the
cream and In the working and packing Of
the butter are necessary In order to have
butter suited to the two different syatema
OF handling. The butter conferences wifi
no doubt bring out all Of these facts. It
would be most excellent plan 10 have
one conference, at least, at which the old
milk.pan system, and the kindred meth.
DDS OF churning, working and packing
should be shown to the beat advantage,
All butter makers are not nsinp
creameries, nor can all sell when fresh
made. There Is room Tor those who pack
butter to fill In the vacant corners with
superior goods, bu. they must be good.
The great masa Of butter packed in New
York State aslls at the lowest end Of tho
market. This ought not to be 80. Per-
sons who know that their facilities for |
making butter Of extra quality do not ex.
Let, should sell as FAST as 1t Is made, and |
attend the butter conferences to learn how
10 make butser. Those who cannot keen |
their butter should sell 1t SO fast as It Ia ]
made. So patent are theee facts 10 the
western dairymsn that they ship IS soon
as made, and manage to keep up the sup
ply all winter. There must be an exsen-
sion Of winter dairying in New York, and
Ibis is the most natural and will be- the
most profitable outlet to the losses BY
packing and keeping. The drift OF tho
public appetite for butter ia for It fresh
made, and the dairyman who puts his
dairy in the tide 10 the wheat man.
& More caro- should DO had by those who
pack in tubs to have them new and well
soaked in brine before any butter Ia put
into them. Careful dairymsn put piece
OIL thin muslin over the top Of the butter,
and then sprinkle salt on ii. It isa better
plan to put the muslin on the bottom, we'll
wet, and layer OF salt, and then pack the !
butter on top. In this way there is q
double protection agaiust the effects Of |
the tar and surrounding Influences. A dry |
and cool piace is best for storing butter.
When the tubs gets covered with mold or
are reeEing with the condensation OF wa.
ter from the Dir, the butter can not posi-.
bly, be keptsweet. Keeping brine on top |
Oh The butter ia agood plan. .s